Delicious peanut chicken curry

Chicken curry is such a classic and the flavours in this dish are a testament to that. The peanut flavours really sing thanks to a good dollop of peanut butter and plenty of coconut milk for that smooth and creamy finish. Ginger, garlic and coriander cut through the richness of the dish so you don’t end up feeling too full and heavy by the time you’re mopping up the leftover sauce. Serve with rice or Naan and a spoonful of natural yogurt.

Ingredients

• 2 tablespoons vegetable oil
• 8 skinless boneless chicken thighs, cut into chunks
• 1 garlic clove, crushed
• 2 red chillies, finely sliced (deseeded if you don’t like it too hot)
• 2 teaspoons fresh ginger, grated
• 2 teaspoons garam masala
• 100g smooth peanut butter
• 400ml can coconut milk
• 400g can chopped tomatoes
• 1 small bunch coriander, ½ roughly chopped, ½ leaves picked
• Roasted peanuts, to serve
• Cooked basmati rice OR Naan bread to serve
• Natural yoghurt, to serve

Method

1. Heat 1 tablespoon of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the garlic, chilli and ginger in the other 1 tablespoon oil for 1 min. Add the garam masala and fry for 1 min more.

2. Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

3. Serve with the remaining coriander, roasted peanuts, rice, and yogurt.